You may change or cancel your subscription or trial at any time online. Simply log into Settings & Account and select "Cancel" on the right-hand side. All vegetable-based, all flavour-full, these recipes will be loved by vegetarians and meat-eaters alike. Ingredients vary in size and potency, but this is a good rough guide if you're substituting whole spices for ground, scaling up recipes, or don't have a pair of scales on hand. Walk the streets of Ahmedabad or Rajkot and you’ll come across simple but heavenly potato curries cooked with garlic, mustard seeds, and tomatoes. Or sweet corn cooked in a deeply savory sauce of ground peanuts and yogurt and eggplants that have been smoked over red coals until they become deeply mysterious and creamy.

Meera Sodha

There are no rules, but I've made some suggestions in the introductions to each chapter, or under the recipes themselves, for what will go with what. Where you see "Serves 4 as a main course" you shouldn't need anything else alongside except some rice or bread, but where you see "Serves 4 as part of a main course" you might want another dish to go with it. Put the oil into a large lidded frying pan and, when hot, add the mustard seeds. When they pop, add the onions and cook for 12 to 15 minutes, until soft and golden brown. In the meantime, peel the potatoes and cut into 2cm cubes. When the onions are ready, add the ginger and garlic to the pan and cook for a couple of minutes, then add the potatoes and 200ml of water. Cover and cook for 10 minutes.When rolled, place on the oiled pan and repeat. You may need to cook them in a couple of batches, in which case cover the dough and roll it out just before baking, so it doesn't dry out. Bake in the oven for 20 minutes, or until they are golden brown and hard when you tap them. To prepare the chard, cut the stems from the leaves. Cut the stems into 4cm pieces and slice the leaves into 4cm strips. The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun. You may also opt to downgrade to Standard Digital, a robust journalistic offering that fulfils many user’s needs. Compare Standard and Premium Digital here.

Recipes – Meera Sodha Recipes – Meera Sodha

My second book, Fresh India, was published in July 2016 and is a celebration of India’s love of vegetables. It won The Observer Food Monthly’s Best New Cookbook. Use the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime. This is a book all about vegetables, but whether you call it a vegetarian cookbook is up to you. I’m aware I’ve written it at a time when a change is taking place in our attitudes toward both meat and vegetables. More of us are questioning how we farm, how we treat animals, and whether how we eat is sustainable, good for the environment and also for our health.

The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." —Sam Sifton, The New York Times To serve, place the papadums on large plates and use a slotted spoon to spoon over the tomato masala, leaving the liquid behind. Or serve the masala in a bowl next to the papadums. These days we expect to dip into any cookbook, from Korean food to Georgian, and be able to cook something perfectly first time around. The truth is that sometimes it takes a while to build up proper skills. I've now been making chapatis for years, but initially they were wonky. Over time my hands found a rhythm with the rolling pin and I got a feel for the dough, and now my chapatis are both round and pillow soft, like my mum's. If at first things aren't perfect, keep going. Make sure you cook your onions for long enough. Try taking things a little further next time you cook them (without burning them) and you'll see what I mean. They are in so many recipes, and it makes all the difference.

Fresh India - Macmillan Fresh India - Macmillan

Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you. With any cuisine, the big question is always how to hang it all together so it makes sense. For that reason I've included a few menu suggestions, which you'll find here. I grew up here in England in a small farming village in Lincolnshire. Behind our house were fields bursting with potatoes, leeks, corn, and chard, and down the road, mustard, cauliflower, and all sorts of greens. Mum adopted and adapted, spicing all this produce to make our very own special dishes, from zucchini kofta to green bean bhajis, rhubarb chutney, and even rainbow chard saag. With every dish, you could see the Gujarati resourcefulness and creativity at work. But my aim with this book is not to preach or to write only for vegetarians: it is to inspire you to cook a different, fresher, vegetable-led type of Indian food. To honor the seasons and what grows in our fields, and also to celebrate the way that hundreds of millions of Indians eat, and the Gujarati way of thinking.If you’re using fresh corn, pull off the husks and any loose silky threads. Bring a pan of water to the boil and carefully lower in the cobs. Boil for around 8 minutes, until tender. Drain, then wash under cold water. To slice off the kernels, make sure the cob sits flat (slice off the stem on the bottom of the cob if not) and place in a shallow dish. Hold the pointy end firmly with one hand and, with the other, slice close to the core, letting the blade move down the cob. Others have come from my experiments in the kitchen, taking classic Indian techniques and flavors and imagining something new. After all, I’m sure I’m not the only one who has wondered what an Indian salad could look and taste like. For cost savings, you can change your plan at any time online in the “Settings & Account” section. If you’d like to retain your premium access and save 20%, you can opt to pay annually at the end of the trial.